Japanese Take-Out Teriyaki Beef or Chicken

Recipe by TxGriffLover
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READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the soy sauce, mirin, sake, sugar, and ginger in a large zip-top bag.
  • Add the beef or chicken and marinate for 2 hours in the refrigerator.
  • Remove the meat from the marinade, and pour the marinade into a medium-sized saucepan. Place over medium heat and reduce until slightly thickened, about 5 minutes. Reserve 2 tablespoons of reduced marinade and set aside.
  • Preheat the broiler.
  • For the beef teriyaki: Slide the beef onto wooden skewers that have been soaked in water for 1 hour and place on a broiler pan. Place the broiler pan on a rack 6 inches from the broiler and broil for 6 minutes. Turn the meat over, check for doneness, checking every minute or two. Brush with the reserved sauce just before serving.
  • For the chicken teriyaki: Place the chicken on a broiler pan skin-side down. Place the broiler pan on a rack 6 inches from the broiler and broil for 3 minutes. Turn the meat over and baste with the reduced sauce. Broil another 5 minutes. The skin should be dark brown in spots and the chicken should be cooked through. Brush with the reserved sauce just before serving.
  • Tip: Teriyaki is often cooked over a grill. For this technique, place the marinated meat directly on a barbecue grill rack situated 6 inches over hot coals. Turn and baste with sauce as directed in the recipe.
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